These are BRILLIANT! I’ve been meaning to have a go at these for years, and I finally got around to it. Partly because a little jar of these have been earmarked as one of my competition prizes. They will be heading to the States sometime soon.
I gave a little jar to Debbie for her birthday too. As Vincent recommends these to nibble on with cocktails, I am hoping she and Atalanta will be sampling these with a nice tipple sometime soon.
Here’s how to make these little crunchy taste sensations:
¼ cup curry powder
1 clove garlic, finely minced
1 teaspoon salt
Juice of one line
2 cups plain, hulled pumpkin seeds (about 300g)
1 tablespoon butter
Mix curry powder with ¼ cup warm water, the garlic, salt and lime juice in a saucepan. When smoothly blended add 1 cup water and heat, stirring constantly, until liquid simmers.
Add pumpkin seeds and simmer, do not boil, for 5 minutes. Drain. (You can save curry mixture in a screw-top glass jar and use again, adding another cup of water when you do.)
Preheat oven to very slow (225 degrees F/105 degrees C)
Spread pumpkin seeds on a baking tray, dot with butter and sprinkle with salt. Toast in very slow oven until crisp.
Vincent didn’t specify how much butter but I used about a tablespoon. I baked them for around half an hour, I occasionally moved them around a bit to help them dry out.
Utterly delicious. It will be hard to resist eating the whole lot myself.
Oh and the Hammerton beer mustard turned out brilliantly too! Yumski! Making another batch tonight along with some greengage jam. The Muswell Hill Horticultural Society Autumn Show is fast approaching…
